Cheesy Beef Stroganoff

By Addie

I recently decided to try out a simple recipe I saw in my recent issue of Kraft’s Food & Family magazine. It is basically like a homemade version of hamburger helper. The whole dish is made in one skillet – who doesn’t love that? Only one dish to clean up!

My youngest loved it and devoured her whole serving. The rest of us thought that it was a bit rich and too cheesy, so I recommend reducing the Velveta used in the recipe by half (use 4 oz instead of 8 oz). You could also add 1/2 cup sour cream to make up for the reduced Velveta, but I don’t think it would be necessary. I also think it would add more flavor to use beef broth for at least 1/2 the amount of water used in the recipe. You could even add some onion while cooking the beef and a few dashes of Worcestershire sauce to punch up the flavor even more. While you are at it, you could even add a can of mushrooms, however, that wouldn’t work with my mushroom hating family.

With a few alterations this dish is a success. All made in one pan and ready to eat in 30 minutes.

Ingredients

• 1 lb. ground beef
• 2 cups water (I would recommend at least using 1 cup of beef broth in place of 1 cup of water for more flavor)
• 3 cups medium wide egg noodles, uncooked
• 4 –8 oz Velveta cheese, cut into 1 inch cubes (I recommend using 4 oz)
• 1 (10 3/4 oz.) can condensed cream of mushroom soup
• Pepper, to taste

Details

Adapted from realmomkitchen.com

Preparation

Step 1

In a large skillet (that has a lid to use later), brown ground beef and drain of grease.

Add water/beef broth to the skillet and bring to a boil.

Add noodles to the skillet, cover. Cook over medium-low heat for about 8 minutes or until noodles are tender.

Add Velveta, soup, and pepper to the skillet and stir to combine. Continue cooking for about 5 minutes until cheese is melted and the dish is warmed through.
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REVIEWS: (314)

I give it a 3 but my husband would give it a 4 since he thought it was a keeper. I love cheese, but the velveeta in this one was a little too heavy and thick for me, but it did have good flavor especially when you throw in some spices.

Beef broth instead of water, added onions to the beef and seasoned it with garlic powder and seasoning salt and a little worcestershire sauce. Ended up being very thick, needed water too. Overall very good, even my 5 year old loved it!

My whole family loved this recipe. I doubled it and my 14 year old son ate all of the leftovers.

Really good recipe and easy to make. I add chopped onions when browning the meat. I use beef broth instead of water and I finish the dish off with fresh ground black pepper. My family really likes this recipe.

This was super easy and very yummy. I added fresh mushrooms at the end. The kids didn't even mind the mushrooms and asked for seconds.

I made this tonight and it was a big hit. I added onions while browning the meat and while cooking the noodles added frozen peas. Came out really good and will definately make again and again. This recipe is definitely a keeper.

Fast, easy and tasty. However,found that the 2 cups water and 8 minutes cooking time was not enough for the noodles to be tender. Just added more water and cooked longer. After all was said and done, it was very good and we will make it again.

This was super easy and so very good! I added garlic when browning the meat & minced onion! VERY good!

Good and easy - I used beef broth instead of water and added a can of mushrooms and onions. Big hit at my house

This was a big hit. Everyone in my family loved it. Will make again.

Great recipe! My variation: Put in fresh mushrooms & onion while browing the ground beef. Instead of 2 cups of water - 1 cup water, 1 cup milk. Added 1/2 c. of sour cream with chives. Husband & daughter loved it as much as I did. Mixed in some fresh green beans & this was a yummy meal.

This was a quick and delicious dish to make. It is a MUST MAKE for Velveeta lovers.

Love this recipe! It's very easy and my husband has asked for it several times.